QUESTION??? I am not sure why my Sun Dried Tomatoes burned this time? I had them refrigerated, but the ones at the top of the can didn't seem to be well coated in oil, like when you first open a can at room temperature. Not sure if that is the reason or not? Any thought on this???

The pizza baked in the Pizzeria oven added fresh tomato strips after the baked pizza was taken out of the oven. Also, the fresh mozzarella was spread very lightly, but trust me, it was completely baked and tasted great. I love what the commercial oven does to my dough.

Growing up, I lived in Youngstown, Ohio, and there was a lot of Sicilian style pizza that was baked in the rectangular shaped pans. I always loved the end pieces because of the crust. I also remember the pizza sauce being very sweet tasting as well. I have yet to try making a Sicilian Style pizza at home, but one day I will give it a try.

TomNPSAny thoughts on why my Sun Dried tomatoes burned this time around?? I am guessing that there is more oil on them when the jar is at room temperature rather than just out of the fridge. The problem is that they have to be refrigerated after opening.

It is Cambria and I really love how it looks as well as pressing out dough on top of it. As for the oven temperature, I have tried 500 degrees, but it cooks the toppings faster than the dough. I have also tried pizza stones and use them time to time, but my best results have been with the pizza screen at 425 degrees. Thanks for the posting.

Tried making a Margherita pizza with my dough. I have the Buffalo Mozzarella and Pecorino Romano, but i could not find Smoked Scamorza Cheese, so I use Mozzarella that I have on hand. (the three main cheese at Antico Pizza, in Atlanta, GA) i will have to purchase it through Amazon.com. (Of course I am aware they are using flour out of Italy and the SM tomatoes. Also, i am not looking to have a discussion about Antico on this thread, save it for the other threads about the place) I had to put my Fresh Basil on the pizza at the end. Without a WFO, I bake my pizza at 425 for 15 minutes, so the basil would not stand the time frame.

Buffalo cheese is very pricey and IMHO, I really didn't get that much significant / noticeable flavor difference by using it?? Perhaps the Smoked Scamorza Cheese is the key factor here.

It's easy to smoke your own cheese. Dmcavanaugh showed me how to cold smoke cheese using my grill as a smoker box. All you need is a soup can, wood chips and a soldering iron and temperatures some what in the cool area.

This Amber Ale had a very unique taste and really didn't change the color of the dough. A bit pricing at $5.99 for a 11.2 Fl Oz bottle, if your going to make dough, of course. Over all, I liked what this beer did in the dough making process and had a very nice flavor. This dough had that wonderful smell and taste.